Shrimp-Topped Creamy Cauliflower ‘Risotto’
with Sweet Cherry Tomatoes
Cooking time
10 minutes
Servings
2/4
Calories
470 /serving
If rice gives us risotto, then riced cauliflower gives us cauli-sotto! This keto solution to an Italian favourite delivers the cozy, creamy, cheesy results we love. It’s punctuated by sweet cherry tomatoes and garlic shrimp, pink and tender and timed for 10 minutes.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Minced garlic
- 280g Multicoloured cherry tomatoes
- 30ml Basil pesto
- 25g Grana Padano (contains rennet)
- 30ml Heavy cream
Contains: Cashews • Eggs • Milk • Shrimp
You will need:
Large pan (non-stick if possible)
Medium pan
Oil
Salt & pepper (S&P)
1 or 2 tbsp Butter
Total Fat
26 g
Saturated Fat
10 g
Sodium
640 mg
Total Carb
17 g
Sugars
8 g
Protein
41 g
Fibre
5 g
Preparation
Start the ‘risotto’
- In a medium pan, heat a drizzle of oil on medium.
- Add the cauliflower rice, tomatoes and ⅓ of the garlic.
- Sauté, 6 to 8 min., until beginning to soften; season with S&P.
Cook the shrimp
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp* and remaining garlic. Cook, 1 to 2 min. per side, until opaque and cooked through.
Finish the ‘risotto’
- To the pan of cauliflower rice and tomatoes, add 1 tbsp butter, 2 tbsp water (double both for 4 portions), the pesto, cream, cheese and S&P.
- Cook, stirring often, 2 to 3 min., until combined and tender.
Plate your dish
- Divide the ‘risotto’ between your plates.
- Top with the shrimp. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
